Hot Fudge Pudding Cake Vegan
Indulge in the rich, chocolatey decadence of Vegan Hot Fudge Pudding Cake, a magical dessert that creates its own gooey fudge sauce as it bakes. This heavenly treat combines simple plant-based ingredients like almond milk, coconut oil, and cocoa powder to deliver a dairy-free delight perfect for any occasion. Sprinkled with a luscious brown sugar and cocoa topping, the cake transforms in the oven, developing a tender, cake-like top with a molten, fudge-filled base. Ready in just 50 minutes, this easy vegan dessert is best served warm with a scoop of non-dairy vanilla ice cream or a dollop of coconut whipped cream for an irresistible finish. Perfect for satisfying your chocolate cravings, it’s a must-try for vegans and non-vegans alike!
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Recipe Information
Ingredients
- 1 cup Unsweetened almond milk (or any plant-based milk)
- 1 teaspoon Apple cider vinegar
- 1 cup All-purpose flour
- 3 tablespoons Granulated sugar
- 6 tablespoons Cocoa powder (unsweetened, divided)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Coconut oil (melted) or vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Brown sugar (packed)
- 1.25 cups Boiling water
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish.
In a small bowl, mix the almond milk and apple cider vinegar, then set aside for 5 minutes to create vegan 'buttermilk.'
In a medium mixing bowl, whisk together the flour, granulated sugar, 3 tablespoons of cocoa powder, baking powder, and salt.
Add the vegan 'buttermilk,' melted coconut oil, and vanilla extract to the dry ingredients. Stir until just combined and smooth, but avoid overmixing.
Spread the batter evenly into the prepared baking dish.
In a separate bowl, combine the brown sugar and the remaining 3 tablespoons of cocoa powder. Sprinkle this mixture evenly over the batter in the dish.
Pour the boiling water over the entire mixture in the baking dish. Do not stir—the liquid will sit on top.
Place the dish in the oven and bake for 35 minutes, or until the top looks set and slightly cracked. The bottom will still be gooey with fudge sauce.
Remove from oven and let cool for about 10 minutes before serving.
Serve warm with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream for extra indulgence.
Nutrition Facts
Calories |
1383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1248 mg | 54% | |
| Total Carbohydrate | 267.7 g | 97% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 153.3 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 596 mg | 46% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 771 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
